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Technological properties of model system beef emulsions with encapsulated pumpkin seed oil and shell powder

100%

Stajic S., Kalusevic A., Tomasevic I., Rabrenovic B., Bozic A., Radovic P., Nedovic V., Zivkovic D.

Polish Journal of Food and Nutrition Sciences

2020

tom 70

nr 2

The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87–74.64 mg/kg (C treatments) vs. 56.79–62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness – increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.

Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations

100%

Stajic S., Stanisic N., Levic S., Tomovic V., Lilic S., Vranic D., Jokanovic M., Zivkovic D.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 4

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had signifi cantly lower (p<0.05) weight loss which led to signifi cantly higher moisture content, signifi cantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modifi ed products had signifi cantly higher yellowness (relative to control) and FXI sausages relative to other modifi ed products. Regarding consumer sensory evaluation, FXA sausages stood out among modifi ed products because all other modifi ed products had signifi cantly lower grades relative to control. The thirty-day storage period did not lead to signifi cant changes (p>0.05) in any of the observed sensory characteristics.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Stajic S.

2 Zivkovic D.

1 Bozic A.

1 Jokanovic M.

1 Kalusevic A.

1 Levic S.

1 Lilic S.

1 Nedovic V.

1 Rabrenovic B.

1 Radovic P.

1 Stanisic N.

1 Tomasevic I.

1 Tomovic V.

1 Vranic D.

1 2020

1 2018

Wyniki wyszukiwania

Technological properties of model system beef emulsions with encapsulated pumpkin seed oil and shell powder

Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations